* Note: See the "Rosemary Potatoes" recipe which is included in this collection. Preheat oven to 375 degrees. Cut six 2-foot lengths of butchers twine. In a small skillet saute apple and shallots in butter 1 minute or until lightly browned. Transfer to a small bowl and mix well with goat cheese, pine nuts and mint; season to taste with salt and pepper. Arrange lamb on work surface, inside facing up. Place a sheet of plastic wrap over lamb and pound with a meat mallet to flatten meat slightly, if needed, until leg is a fairly even thickness. Remove plastic wrap and generously season inside and outside of lamb. Mound stuffing mixture lengthwise along one side of lamb; roll up lamb over stuffing, tucking in ends. Space 5 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine. In a large skillet heat oil over high heat. Add lamb roll and sear all over, about 6 minutes in all. Transfer lamb to a rack set in a roasting pan and roast until brown and tender, 25 minutes for rare, 30 minutes for medium-rare, basting occasionally. Remove from oven and let sit, covered loosely with foil, 10 minutes. To serve, discard strings, slice in 12 pieces and serve 2 slices per serving with hot roasted Rosemary Potatoes. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-109 broadcast 04-10-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-18-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 6|
|Calories from Fat: 812 (69%)|
|Amt Per Serving||% DV|
|Total Fat 90.2g||120 %|
|Saturated Fat 36g||180 %|
|Monounsaturated Fat 33.2g|
|Polyunsanturated Fat 13.1g|
|Cholesterol 285.1mg||88 %|
|Sodium 372.5mg||13 %|
|Potassium 1221.2mg||32 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 10.5g|
|Protein 76.6g||109 %|
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Calories per serving: 1173
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